Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/015—Inorganic compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
  • A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
  • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
  • A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
  • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
  • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
  • A23L2/52—Adding ingredients
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
  • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
  • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
  • A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/16—Inorganic salts, minerals or trace elements
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
  • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
  • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/101—Addition of antibiotics, vitamins, amino-acids, or minerals
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/109—Types of pasta, e.g. macaroni or noodles
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

• the present invention relates to a food additive slurry composition and food additive powder composition having a high concentration and excellent dispersion stability in liquid, which is effectively utilized by adding to foods such as yogurt, cow's milk, juice and milk powder, instant noodles, biscuits, etc., to enrich calcium and/or magnesium, and a food composition containing the food additive slurry or powder composition.
• a water-soluble inorganic acid form or organic acid form calcium such as calcium lactate and calcium chloride
• a water-difficultly soluble inorganic form calcium such as calcium carbonate and calcium phosphate are used.
• water-soluble inorganic acid form or organic acid form calcium are liable to damage the stability of proteins contained in cow's milk and yogurt and thus they have a disadvantage that it is difficult to add more than a given level to thus prevent a large amount of use as materials of calcium.
• the water-insoluble calcium in an inorganic form does not damage the stability of proteins contained in cow's milk and yogurt due to water-insolubility and thus it can be used in a large amount.
• the calcium in an inorganic form generally has, however, a high specific gravity of 2.7 or more and thus when said calcium is dispersed in cow's milk, it precipitates in a short time to undesirably lower the beauty in appearance. As a result, it has a disadvantage that it can not be used in a large amount.
• Japanese Patent Non-examined publication (Kokai) No. 64-69513 proposes a method for improving dispersibility of calcium carbonate by irradiating supersonic wave to a calcium carbonate slurry which was not subjected to drying and pulverization in the production step or to a mixture of the calcium carbonate slurry and a hydrophilic emulsifier with an HLB of not less than 10.
• Example 2 of this publication a preparation method of a calcium agent slurry having approximately 8% by weight of a solid content of calcium carbonate by irradiating supersonic wave to a mixture of a 10% by weight of calcium carbonate slurry and an aqueous solution of approximately 6% by weight of sucrose fatty acid ester of the HLB 15.
• Japanese Patent Non-examined Publication (Kokai) No. 6-127909 discloses a method for preparing a calcium phosphate dispersion by wet-pulverizing a mixture of a sucrose stearic acid ester with the HLB 16 and calcium phosphate under the specific conditions
• Japanese Patent Non-examined Publication (Kokai) No. 6-127939 discloses a method for preparing a calcium carbonate dispersion by wet-pulverizing a mixture of a sucrose stearic acid ester with the HLB 16 and calcium carbonate in the similar manner.
• the solid concentration of a calcium agent slurry proposed is only approximately 10% by weight at highest, and are also included the problems associated with equipment cost and circulation cost, as in the case of the method proposed by the above-mentioned Japanese Patent Non-examined Publication (Kokai) No. 64-69513.
• Japanese Patent Non-examined Publication (Kokai) No. 9-9919 proposes a method for improving dispersibility by adding to calcium carbonate at least one selected from the group consisting of phospholipid and protein decomposition products, followed by wet-pulverizing.
• the product obtained by this method includes the problems in flavor such as odor and bitterness.
• the calcium dispersion liquid obtained contains calcium carbonate of an average particle size of 1 to 3 ⁇ m
• a cow's milk added with calcium obtained by this method is poor in recovery of calcium carbonate in a centrifugal separator such as a clarifier used in the production step
• the precipitation tends to take place in foods such as cow's milk and thus it is not suited for foods being stored for a long period of time such as long-life cow's milk.
• Japanese Patent Non-examined Publication (Kokai) No. 6-197736 proposes a method for preparing a dried powder by drying by the use of a drying machine such as a spray dryer a calcium agent slurry comprising a mixture of a sucrose stearic acid ester with the HLB 16 and calcium phosphate or calcium carbonate.
• a drying machine such as a spray dryer a calcium agent slurry comprising a mixture of a sucrose stearic acid ester with the HLB 16 and calcium phosphate or calcium carbonate.
• the solid concentration of a calcium agent of a calcium agent slurry as the material to be dried is as low as approximately 10% by weight and thus there are also included the problems to be improved from the viewpoint of a drying energy cost and an investment cost in a drying equipment.
• WO 98-42210 proposes a highly concentrated food additive slurry composition and/or powder composition which comprises mixing at least one selected from calcium carbonate, calcium phosphate and ferric pyrophosphate, and gum arabic, and further a food composition containing the same.
• the gum arabic used in this method is a natural product and thus its cost had extremely increased, in the past, due to the reduced production caused by a natural disaster.
• it is an imported product it is often difficult to obtain by an influence of the world situation. Accordingly, there was a problem in respect of a stable supply of cheap products.
• magnesium-enriched food is attracting attention lately.
• a water-soluble magnesium such as magnesium chloride and magnesium sulfate
• a water-insoluble or water-difficultly soluble inorganic form magnesium such as magnesium oxide
• the water-soluble organic or inorganic form magnesium is strong in bitterness and thus it can not be denied that its amount added is limited in respect of taste.
• the water-insoluble or water-difficultly soluble inorganic form magnesium such as magnesium oxide
• it has a specific gravity as high as 3.0 or more. Accordingly, if it is dispersed in, for example, soft drinks, it precipitates in a short time to undesirably lower the eating impression and the beauty in appearance. As a result, it has a disadvantage that it can not be used in a large amount, as in the water-soluble magnesium.
• the present invention is to provide a food additive slurry composition or powder composition having a high concentration which enhances circulation economy and having a high dispersibility which is suitable as an additive for foods such as cow's milk and instant noodles, and a food composition containing the same.
• the present invention encompasses, in a first aspect, a food additive slurry composition which contains 100 parts by weight of at least one selected from the group consisting of calcium carbonate and calcium phosphate (hereinafter referred to as a calcium agent), and dolomite (A) and 0.5 to 60 parts by weight of arabinogalactan (B).
• a calcium agent calcium carbonate and calcium phosphate
• A dolomite
• B arabinogalactan
• the present invention encompasses, in a second aspect, a food additive slurry composition which contains 100 parts by weight of at least one selected from the group consisting of a calcium agent and dolomite, and 0.1 to 80 parts by weight of a modified starch (C).
• a food additive slurry composition which contains 100 parts by weight of at least one selected from the group consisting of a calcium agent and dolomite, and 0.1 to 80 parts by weight of a modified starch (C).
• the present invention encompasses, in a third aspect, a food additive slurry composition which contains at least one selected from the group consisting of a calcium agent and dolomite (A), arabinogalactan (B) and a modified starch (C), in which the arabinogalactan (B) is 0.5 to 60 parts by weight and the modified starch (C) is 0.1 to 80 parts by weight per 100 parts by weight of at least one selected from the group consisting of a calcium agent and dolomite (A), and the total amount of the arabinogalactan (B) and the modified starch (C) is 1 to 100 parts by weight per 100 parts by weight of at least one selected from the group consisting of a calcium agent and dolomite (A).
• a food additive slurry composition which contains at least one selected from the group consisting of a calcium agent and dolomite (A), arabinogalactan (B) and a modified starch (C), in which the arabinogalactan (B) is 0.5 to 60
• the present invention encompasses, in a fourth aspect, a food additive powder composition, wherein the above-described food additive slurry composition is dried and pulverized.
• the present invention encompasses, in a fifth aspect, a food composition containing the above-described food additive slurry composition and/or food additive powder composition.
• the calcium carbonate usable in the present invention may include, for example, coral calcium carbonate containing calcium carbonate of 50% by weight or more, heavy calcium carbonate and synthetic calcium carbonate.
• the synthetic calcium carbonate prepared by chemical synthetic processes represented by a carbon dioxide process in which milk of lime being an aqueous suspension of calcium hydroxide is reacted with carbon dioxide gas is preferable, since a fine dispersion is easy to be obtained.
• the carbonation reaction is conducted between lime of milk and carbon dioxide gas and an aqueous suspension of the calcium carbonate is obtained.
• calcium carbonate is prepared by stirring and/or wet-pulverizing and/or still standing an aqueous suspension of the pH Q containing calcium carbonate after completion of the carbonation reaction to thus raise the pH of the aqueous suspension to the pH R satisfying the equations (a) and (b), thereafter, adjusting the pH of the aqueous suspension to the pH S satisfying the equation (c) by removing alkali substances or lowering the concentration per volume of alkali substances: R ⁇ 8.6 (a) 10 (R+2) /10 Q ⁇ 125 (b) 10 (S+2) /10 R ⁇ 80 (c) wherein Q and R mean a pH under the same temperature, respectively. With respect to the pH S, when S is less than 8.6, calculation is made as 8.6.
• the calcium phosphate usable in the present invention stands for inorganic substances comprising calcium salts of phosphoric acid, and may include natural calcium phosphates containing calcium phosphate of 50% by weight or more, cow's born and synthetic calcium phosphate.
• synthetic calcium phosphate prepared by a chemical synthetic process in which a calcium salt such as calcium hydroxide, calcium carbonate and calcium chloride and a phosphoric acid compound such as phosphoric acid and a phosphoric acid salt such as sodium phosphate are allowed to be reacted is preferable.
• synthetic calcium phosphates at least one calcium phosphate selected from calcium dihydrogenpyrophosphate, calcium monohydrogenphosphate and calcium tertiary phosphate is more preferable.
• calcium agent As to the form of calcium carbonate and/or calcium phosphate (hereinafter referred to as “calcium agent”) used as materials in the present invention, an aqueous suspension of the calcium agent prepared by a normal method or an aqueous suspension obtained by adding water to the calcium agent in the form of powder prepared by dehydrating, drying and pulverizing the foregoing aqueous suspension of the calcium agent may suffice, but the latter form is preferable from the viewpoint of the strict observance of the Food Additive Standard as well as the hygienic management.
• the calcium agent prepared by the latter process is used, as far as the pH of calcium carbonate employed is concerned, it is preferred, from the viewpoints of preventing a decrease in functions as an additive and enhancing efficiency upon pulverization and classification, to use the calcium carbonate powder having the pH of 11.7 or less at 25° C. of an aqueous suspension which is obtained by subjecting 200 cc of an aqueous suspension having the solid concentration of 20% by weight of calcium carbonate powder to supersonic wave-treatment under conditions of 300 W. 20 KHz for 10 minutes. More preferably, the calcium carbonate powder having the pH of 11.5 or less is more preferred to use.
• the specific surface area of the calcium agent used as a material in the present invention measured by a nitrogen adsorption method (BET method) is preferable in the range of from 6 to 60 m 2 /g. If it is less than 6 m 2 /g, the stability for a long period of time in liquid foods such as cow's milk sometimes becomes problematic, while if it is more than 60 m 2 /g, calcium carbonate particles sometimes aggregate so strongly that they are difficult to disperse.
• a natural dolomite is pulverized by an H mill, a vertical type mill, a ball mill or a roller mill and then used.
• the specific surface area of the dolomite powder measured by a nitrogen adsorption method is preferable in the range of 1 to 50 m 2 /g. If it is less than 1 m 2 /g, the stability for a long period of time in liquid foods such as cow's milk sometimes becomes problematic, while if it is more than 50 m 2 /g, dolomite particles sometimes aggregate so strongly that they are difficult to disperse.
• a food additive slurry composition which comprises at least one selected from a calcium agent (A) and dolomite, arabinogalactan (B) and/or a modified starch (C), and water.
• the essential requirement for preparing the food additive slurry composition comprising at least one selected from a calcium agent and dolomite (A), arabinogalactan (B) and water is that the arabinogalactan (B) is contained in an amount of 0.5 to 60 parts by weight based on 100 parts by weight of at least one selected from the group consisting of a calcium agent and dolomite (A) contained in the food additive slurry composition. If the feeling in throat-passage of liquid foods such as yogurt and cow's milk is taken into consideration, the arabinogalactan (B) is preferably contained in an amount of 1.0 to 50 parts by weight, more preferably 1.5 to 40 parts by weight.
• the amount of the arabinogalactan is less than 0.5 part by weight, even when the average particle size in the particle size distribution of the calcium agent and/or dolomite contained in the food additive slurry composition is controlled minutely, if the slurry composition is added to liquid foods such as cow's milk, juice and yogurt of a drink type, the calcium agent and/or the dolomite is inferior in stability with passage of time, and in the worst case, aggregate and precipitate at the bottom of a container within 24 hours.
• it is more than 60 parts by weight eating impression is not only damaged by dietary fiber derived from the arabinogalactan, but the viscosity of the product increases. As a result, the production has to be limited to the product with a low solid concentration in order to achieve good handling, which is undesirable from the viewpoint of economy.
• the essential requirement for preparing the food additive slurry composition comprising at least one selected from a calcium agent and dolomite (A), a modified starch (C) and water is that the modified starch (C) is contained in an amount of 0.1 to 80 parts by weight based on 100 parts by weight of at least one selected from the group consisting of a calcium agent and dolomite (A) contained in the food additive slurry composition, preferably, it is contained in an amount of 1 to 70 parts by weight, more preferably, it is contained in an amount of 2 to 50 parts by weight.
• the amount of the arabinogalactan is less than 0.1 part by weight, when the slurry composition is added to liquid foods such as cow's milk, juice and yogurt of a drink type, the calcium agent and/or the dolomite is inferior in stability with passage of time, and in the worst case, aggregate and precipitate at the bottom of a container within 24 hours.
• it is more than 80 parts by weight flavor inherent in the product is not only damaged due to saltiness and bitterness resulting from the modified starch, but the viscosity of the product increases. As a result, the production has to be limited to the product with a low solid concentration in order to achieve good handling, which is undesirable from the viewpoint of economy.
• the food additive slurry composition comprising at least one selected from a calcium agent and dolomite (A), either arabinogalactan (B) or a modified starch (C) is added singly to cow's milk of a general type.
• a calcium agent and dolomite A
• arabinogalactan B
• a modified starch C
• the heat resistance and the stability with passage of time of the arabinogalactan (B) or the modified starch are somewhat insufficient.
• the stability with passage of time of the calcium agent and/or dolomite deteriorates to thereby make it difficult to keep the stability for a long period of time.
• the food additive slurry composition when added to instant noodles, etc., as a mineral fortifying agent, it is required to contain minerals in an amount more than the indicated amount and further to uniformly disperse them with the main materials such as flour, but when the arabinogalactan (B) or the modified starch (C) is added singly, fluidity in the main materials becomes somewhat poor so that it is difficult to obtain foods enriched with minerals dispersed uniformly.
• the preferable condition for producing a food additive slurry composition for use in a long life cow's milk prepared by a super high temperature sterilization method or a mineral-enriched food to be highly dispersed is that per 100 parts by weight of at least one selected from a calcium agent and dolomite (A), 0.5 to 60 parts by weight of arabinogalactan (B) and 0.1 to 80 parts by weight of a modified starch (C) are not only contained, but the total amount of the arabinogalactan (B) and the modified starch (C) is contained in an amount of 1 to 100 parts by weight, preferably 2 to 90 parts by weight, more preferably 3 to 80 parts by weight, per 100 parts by weight of at least one selected from the group consisting of a calcium agent and dolomite.
• A calcium agent and dolomite
• arabinogalactan (B) and 0.1 to 80 parts by weight of a modified starch (C) are not only contained, but the total amount of the arabinogalactan (B) and the modified
• the total amount of the arabinogalactan (B) and the modified starch (C) is less than 1 part by weight per 100 parts by weight of at least one selected from the group consisting of a calcium agent and dolomite (A)
• the content of minerals in the instant noodles is variable and thus it is undesirable.
• the viscosity of the food additive slurry composition not only increases to thus result in difficulty in handling, but the food additive slurry composition and/or food additive powder composition gives an adverse effect to elasticity of the noodles so that eating impression is deteriorated, and thus it is undesirable.
• the electric conductivity N (mS/cm) of the food additive slurry composition preferably satisfies the requirement (a) as set forth below, more preferably 0.18 ⁇ N ⁇ 2.50, still more preferably 0.20 ⁇ N ⁇ 1.50.
• the calcium agent becomes unstable in surface stability to be liable to re-aggregate, and thus, when the food additive slurry composition is used in cow's milk, etc., the stable product is difficult to be obtained, and if it is more than 4.00, when it is used in cow's milk, etc., the stability of protein is liable to be damaged to thus tend to increase the viscosity, which, in the worst case, leads to gelation.
• the electric conductivity in the present invention is measured and calculated by the following manner:
• a food additive slurry composition is adjusted with a solvent to a solid concentration of 5% by weight.
• the weight (volume) average particle diameter K ( ⁇ m) of the calcium agent and/or dolomite contained in the food additive slurry composition preferably satisfies the requirement ( ⁇ ) as set forth below, and it more preferably satisfies the requirement ( ⁇ ), still more preferably ( ⁇ ) in usage in which the storage stability for a fairly long period of time is required:
• the weight average diameter K in particle size distribution of the calcium agent and/or the dolomite contained in the food additive slurry composition is greater than 0.8 ⁇ m, the calcium agent and/or the dolomite is easy to precipitate so that the composition can not be used for foods being stored for a long period of time.
• the adjustment of the weight average diameter of the calcium agent and/or the dolomite contained in the food additive slurry composition to 0.8 ⁇ m or less may be made by the methods as mentioned above.
• wet-pulverizers such as Dyno-mill, Sand-mill and Cobol-mill, emulsifying and dispersing apparatuses such as Nanomizer, Microfluidizer and Homogenizer, supersonic wave disperser and roll mills such as a three-roll mill may be preferably used.
• the weight average diameter in particle size distribution of the calcium agent and/or the dolomite contained in the food additive slurry composition of the calcium agent and/or the dolomite in the present invention is measured and calculated according to the following manner:
• Preparation of a specimen A food additive slurry composition is added dropwise into a solvent heated to 20° C. to obtain a specimen for the measurement of the particle size distribution.
• Preliminary dispersing Supersonic wave dispersion by the use of SK disperser (manufactured by Seishin Kigyo Co., Ltd.) was conducted for 100 seconds.
• Measuring temperature 20.0° C. ⁇ 2.5° C.
• the modified starch (C) usable in the present invention is not specifically limited, but in order to attain excellent stability in drinks being stored for a long period of time, starch obtained by one or more reaction or treatment selected from oxidation, acid treatment, enzyme treatment, esterification, etherification and crosslinking, i.e., one or more of acid-treated starch, oxidized starch, enzyme-modified dextrin, estrified starch, etherified starch and crosslinked starch is preferable, especially octenyl succinic acid-esterified starch is preferable.
• the octenyl succinic acid-esterified starch is obtained usually by making a starch suspension slightly alkaline and adding dropwise an octenyl succinic acid suspension to the starch suspension. Moreover, this starch may be used by being subjected to other treatments as above-mentioned or may be used in combination with the other modified starches.
• PURITY GUM 1773, PURITY GUM 2000, N-CREAMER 46, CAPSUL (trade names of National Starch Co., Ltd.), EMULSTAR 30 A (trade name of Matsutani Chemical Co., Ltd.) may be exemplified.
• the kind of a material of starch used in the present invention is not specifically limited, but waxicorn starch is preferable from the viewpoint of stability and viscosity of a slime.
• a food additive slurry composition comprising at least one selected from the group consisting of a calcium agent and a dolomite (A), arabinogalactan (B) and/or a modified starch (C), and water are prepared, and a food additive powder composition is prepared by drying and pulverizing the slurry composition.
• the drying machine usable for drying the slurry composition is not specifically limited, but it is desirable to conduct drying in an extremely short time from the standpoint of preventing a change of properties.
• a dryer of a liquid drop-spray type such as a spay dryer, a slurry dryer using a ceramic medium in a heated and fluidized state are preferably used.
• the food additive slurry or powder compositions of the present invention are very excellent in re-dispersibility in water so that they are easily dispersed in water without using a specific disperser or stirring machine.
• a calcium and magnesium enriched cow's milk using the food additive slurry or powder composition it is sufficient to add to cow's milk the food additive slurry or powder composition and to stir the mixture strongly to thus allow the slurry or powder composition to be dispersed in the cow's milk, but it is also possible to add to the cow's milk an aqueous dispersion obtained by preliminarily dispersing in water the food additive slurry or powder composition.
• a reducing milk it is possible to add the food additive slurry or powder composition to butter or butter oil dissolved at 60° C. or so, and to stir the mixture at a high speed, thereafter to add reducing defatted milk or non-fat dry milk for homogenization.
• the calcium and magnesium-enriched cow's milk prepared by the above-mentioned method contains the calcium and/or dolomite removable by a clarifier in much smaller amounts than that containing calcium and/or magnesium prepared by the conventional method. That is, in foods such as cow's milk, yogurt and juice added with the food additive slurry or powder composition, the calcium agent and/or the dolomite are maintained in an extremely stable state. Moreover, the food additive slurry or powder composition of the present invention contain the calcium agent and/or the dolomite in a good state and thus it is possible to reduce the stirring time at the time of adding them to foods such as cow's milk. As a result, aggregation of the calcium agent and/or the dolomite which can be seen in cases where they are added to butter and stirred for a long time does not take place.
• the food additive slurry or powder composition can be used, besides the above-described usage, for liquid foods such as cream, coffee, black tea, Oolong tea, and alcoholic beverage such as wine and sake for the purpose of enrichment of calcium and/or magnesium agents.
• the food additive slurry composition and/or powder composition of the present invention when preparing the calcium and magnesium-enriched instant noodles by the use of the food additive slurry composition and/or powder composition of the present invention, it is sufficient to directly add to powder as a material of the instant noodles the food additive slurry composition and/or powder composition of the present invention and to disperse the food additive slurry and/or powder composition by stirring and mixing. In the case of the calcium-enriched biscuits and other foods as well, it is sufficient to add and disperse in a material in the same manner.
• the food additive slurry or powder composition of the present invention may be used conjointly with water-soluble calcium salts such as calcium lactate and calcium chloride, and water-soluble magnesium salts such as magnesium chloride and magnesium sulfate.
• a furnace gas having a carbon dioxide gas concentration of 27% by weight (hereinafter, referred to as “carbon dioxide gas”) was supplied at a rate of 25 m 3 /min to thus cause the carbonation reaction to proceed and an aqueous calcium carbonate suspension having a pH 9.0 at 25° C. was thereby obtained.
• the aqueous calcium carbonate suspension having the pH 9.0 was stirred at 50° C. for 12 hours and when the suspension reached a pH 11.8 at 25° C., the suspension was dehydrated by the use of a filter press to thus obtain a dehydrated cake having a calcium carbonate solid concentration of 48% by weight. Then, to the dehydrated cake obtained, water was added again and stirred to thus obtain an aqueous calcium carbonate suspension having the same concentration as that prior to dehydration.
• the pH of the aqueous calcium carbonate suspension was 11.5.
• the specific surface area of the calcium carbonate powder by a nitrogen adsorption method was measured by the use of a surface area measuring apparatus NOVA 2000 manufactured by QUANTA CHROME Co., Ltd., and the result was 30 m 2 /g.
• an aqueous suspension of the calcium tertiary phosphate was dehydrated by the use of a filter press and the press cake obtained was dried by the use of a paddle dryer and pulverized by the use of a dry-pulverizer to thereby obtain a calcium tertiary phosphate powder.
• the specific surface area of the calcium tertiary phosphate powder by a nitrogen adsorption method was measured by the use of a surface area measuring apparatus NOVA 2000 manufactured by QUANTA CHROME Co., Ltd., and the result was 40 m 2 /g.
• whitish powder was a mixture of calcium carbonate and magnesium carbonate. Moreover, the content of calcium and magnesium in the whitish powder was measured and the results are 21% by weight and 12% by weight, respectively.
• the specific surface area of the obtained powder by a nitrogen adsorption method was measured by the use of a surface area measuring apparatus NOVA 2000 manufactured by QUANTA CHROME Co., Ltd., and the result was 5 m 2 /g.
• a highly concentrated food additive slurry composition using the calcium carbonate powder obtained by Reference Example 1 was produced by adding, based on 100 parts by weight of a solid concentration of calcium carbonate, 20 parts by weight of arabinogalactan and water, mixing the mixture with stirring to obtain a food additive slurry having a calcium carbonate solid concentration of 40% by weight, and wet-pulverizing the slurry by the use of a wet-pulverizer Dyno-mill KD Pilot type (manufactured by WAB Co., Ltd.).
• the weight average particle diameter in particle size distribution of calcium carbonate of the food additive slurry composition was 0.20 ⁇ m.
• a sample of the food additive slurry composition after wet-pulverization was diluted to a solid concentration of 5% by weight and the electric conductivity was measured and the result was 0.45 mS/cm.
• the highly concentrated food additive slurry composition obtained was sufficiently low in viscosity and satisfactory in fluidity. Meanwhile, the arabinogalactan was added as dissolved in water preliminarily.
• Highly concentrated food additive slurry compositions were produced in the same manner as in Example 1, except that the conditions were changed as shown in Table 1.
• the highly concentrated food additive compositions obtained by Examples 2 and 9 were attempted to he enhanced to 40% by weight in solid concentration as in Example 1, but their solid concentrations were as shown in Table 1 because with 40% by weight, handling was difficult so that the composition had to be diluted to a degree of not interfering-with handling.
• a highly concentrated food additive slurry composition using the calcium tertiary phosphate powder obtained by Reference Example 2 was produced by adding, based on 100 parts by weight of a solid concentration of calcium phosphate, 13 parts by weight of a modified starch and water, mixing the mixture with stirring to obtain a food additive slurry composition, and wet-pulverizing the slurry composition by the use of a wet-pulverizer Dyno-mill KD pilot type.
• the highly concentrated food additive slurry composition was sufficiently low in viscosity and satisfactory in fluidity.
• the weight average particle diameter in particle size distribution of the calcium agent contained in the food additive slurry composition and the electric conductivity after wet-pulverization were measured in the same manner as in Example 1. The results are shown in Table 1. Meanwhile, the modified starch was added as dissolved in water prelimirarily.
• Highly concentrated food additive slurry compositions were produced in the same manner as in Example 3, except that the conditions were changed as shown in Table 1.
• the highly concentrated food additive compositions obtained by Examples 4 and 10 were attempted to be enhanced to 40% by weight in calcium solid concentration as in Example 1, but their solid concentrations were those as shown in Table 1 because with 40% by weight, handling was difficult so that the compositions had to be diluted to a degree of not interfering with handling.
• a highly concentrated food additive slurry composition using the calcium carbonate powder obtained by Reference Example 1 was produced by adding, based on 100 parts by weight of a solid concentration of calcium carbonate, 33 parts by weight of arabinogalactan and 15 parts by weight of a modified starch and water, mixing the mixture with stirring to obtain a food additive slurry having a calcium carbonate solid concentration of 40% by weight, and wet-pulverizing the slurry by the use of a wet-pulverizer Dyno-mill KD Pilot type.
• the highly concentrated food additive slurry composition obtained was sufficiently low in viscosity and satisfactory in fluidity. Meanwhile, the arabinogalactan and the modified starch were added as dissolved in water preliminarily.
• Highly concentrated food additive slurry compositions were produced in the same manner as in Example 5, except that the conditions were changed as shown in Table 1.
• the solid concentrations of the highly concentrated food additive compositions obtained by these examples were attempted to be enhanced to 40% by weight as in Example 5, but their solid concentrations were as shown in Table 1 because with 40% by weight, handling was difficult so that the compositions had to be diluted to a degree of not interfering with handling.
• Food additive slurry compositions were produced in the same manner as in Example 1, except that the conditions were changed as shown in Table 1.
• the solid concentrations in calcium agent of the food additive compositions obtained by those comparative examples were attempted to be enhanced to 40% by weight as in Example 1, but their solid concentrations were as shown in Table 1 because with 40% by weight, handling was difficult so that the compositions had to be diluted to a degree of not interfering with handling.
• Food additive slurry compositions were produced in the same manner as in Example 3, except that the conditions were changed as shown in Table 1.
• the solid concentrations in calcium agent of the food additive compositions obtained by those comparative examples were attempted to be enhanced to 40% by weight as in Example 1, but their solid concentrations were as shown in Table 1 because with 40% by weight, handling was difficult so that the compositions had to be diluted to a degree of not interfering with handling.
• Food additive slurry compositions were produced in the same manner as in Example 5, except that the conditions were changed as shown in Table 1.
• the solid concentrations in calcium agent of the food additive compositions obtained by those comparative examples were attempted to be enhanced to 40% by weight as in Example 5, but their solid concentrations were as shown in Table 1 because with 40% by weight, handling was difficult so that the compositions had to be diluted to a degree of not interfering with handling.
• a highly concentrated food additive slurry composition using the calcium carbonate obtained by Reference Example 1 was produced by adding, based on 100 parts by weight of a solid content of calcium carbonate, 12 parts by weight of an enzyme-decomposed lecithin and water, mixing the mixture with stirring and wet-pulverizing the slurry composition by the use of a wet-pulverizer Dyno-mill KD pilot type to obtain a highly concentrated food additive slurry composition.
• the solid concentration in calcium agent of the food additive composition obtained was attempted to be enhanced to 40% by weight as in Example 1, but its solid concentration was as shown in Table 1 because with 40% by weight, handling was difficult due to high viscosity so that the composition had to be diluted to a degree of not interfering with handling.
• the weight average particle diameter in particle size distribution of the calcium agent contained in the food additive slurry composition and the electric conductivity after wet-pulverization was measured in the same manner as in Example 1 and the results are shown in Table 1. Meanwhile, the enzyme-decomposed lecithin was added as dissolved in water preliminarily.
• Food additive slurry compositions were produced in the same manner as in Comparative Example 5, except that the conditions were changed as shown in Table 1.
• the solid concentrations in calcium agent of the food additive compositions obtained by those comparative examples were attempted to be enhanced to 40% by weight as in Example 1, but their solid concentrations were as shown in Table 1 because with 40% by weight, handling was difficult so that the compositions had to be diluted to a degree of not interfering with handling.
• sucrose fatty acid ester and propylene glycol alginate were used as dissolved in water heated to 65° C., then cooled to 20° C. preliminarily.
• the food additive slurry compositions obtained by Examples 1 to 11 and Comparative Examples 1 to 9 were dried by the use of a spray dryer to thus obtain food additive powder compositions.
• the food additive powder compositions obtained by Examples 12 to 22 and Comparative Examples 10 to 18 were added into water stirred at 11000 rpm for 15 minutes by the use of a Homomixer so that re-dispersed suspensions having the same slurry concentrations in calcium agent and/or dolomite as those prior to being powdered were prepared.
• the viscosities of the re-dispersed suspensions of the food additive powder compositions were nearly the same as those of the food additive slurry compositions before drying and fluidities were quite satisfactory.
• the weight average particle diameters in particle size distributions of the calcium agent and/or the dolomite contained in the re-dispersed suspensions are shown in Table 2.
• the food additive slurry compositions and the re-dispersed suspensions of the powder compositions prepared by Examples 1 to 22 and Comparative Examples 1 to 18 were diluted to 0.75% by weight in solid concentration of the calcium agent and 0.91% by weight in solid concentration of the dolomite, respectively.
• Each of the diluted suspensions was taken into a 100 ml measuring cylinder and left to stand at 10° C. to thus separate a transparent portion caused by precipitates of calcium carbonate or dolomite and a colored portion dispersed by the calcium agent and/or dolomite. Changes with time in the interfacial height and the amount of the precipitate were visually inspected and stability of each suspension in water was observed. Scale by ml was read and the results are shown by the following 5-rank evaluation in Table 3.
• Calcium-enriched cow's milks were obtained in the same manner as in Example 23, except that the food additive slurry compositions or the re-dispersed suspensions of the food additive slurry or powder compositions prepared by Examples 2 to 8, Examples 12 to 19, Comparative Examples 1 to 7, Comparative Examples 10 to 16 were used and that each calcium agent concentration was adjusted to the same concentration as in Example 23.
• the inspection of the precipitate and sensory test for flavor were performed in the same manner as in Example 23. The results are shown in Table 4.
• Example 9 445 g of the food additive slurry composition prepared by Example 9 were dispersed in 500 g of butter dissolved at 60° C. This dispersion was added with stirring into 9.05 Kg of defatted milk and the mixture was sterilized to thus obtain calcium and magnesium-enriched milk. The inspection of the precipitate and sensory test for flavor were performed in the same manner as in Example 23. The results are shown in Table 4.
• Example 31 Calcium and magnesium-enriched cow's milks were obtained in the same manner as in Example 31, except that the food additive slurry compositions or the re-dispersed suspensions of the food additive powder compositions prepared by Examples 10, 11, 20 to 22, Comparative Examples 8, 9, 17 and 18 were used and that each calcium and magnesium concentration was adjusted to the same concentration as in Example 31.
• the inspection of the precipitate and sensory test for flavor were performed in the same manner as in Example 23. The results are shown in Table 4.
• Example 2 200 g of the food additive slurry composition prepared by Example 1 were dispersed in 300 g of butter dissolved at 60° C. This dispersion was added with stirring-into 9.50 Kg of defatted milk and the mixture was sterilized at an ultra high temperature to thus obtain a long-Life calcium-enriched milk. The inspection of the precipitate and sensory test for flavor were performed in the same manner as in Example 23. The results are shown in Table 5.
• Example 45 Long-life calcium-enriched cow's milks were obtained in the same manner as in Example 45, except that the food additive slurry compositions or the re-dispersed suspensions of the food additive powder compositions prepared by Examples 2 to 8, Examples 12 to 19, Comparative Examples 1 to 7, Comparative Examples 10 to 16 were used and that each calcium agent concentration was adjusted to the same concentration as in Example 45.
• the inspection of the precipitate and sensory test for flavor were performed in the same manner as in Example 23. The results are shown in Table 5.
• Example 9 445 g of the food additive slurry composition prepared by Example 9 were dispersed in 300 g of butter dissolved at 60° C. This dispersion was added with stirring into 9.05 Kg of defatted milk and the mixture was sterilized at an ultra high temperature to thus obtain a long-life calcium and magnesium-enriched milk. The inspection of the precipitate and sensory test for flavor were performed in the same manner as in Example 23. The results are shown in Table 5.
• Example 53 Long-life calcium and magnesium-enriched cow's milks were obtained in the same manner as in Example 53, except that the food additive slurry compositions or the re-dispersed suspensions of the food additive powder compositions prepared by Examples 10, 11, 20 to 22, Comparative Examples 8, 9, 17 and 18 were used and that each calcium and magnesium concentration was adjusted to the same concentration as in Example 53.
• the inspection of the precipitate and sensory test for flavor were performed in the same manner as in Example 23. The results are shown in Table 5.
• Example 5 Amount of precipitate Calcium agent and/or dolomite slurry comp. After or re-dispersed suspension of powder comp. 10 days 20 days 14 days Flavor Example 45 Product of Example 1 3 3 2 4 Example 46 Product of Example 2 2 2 3 Example 47 Product of Example 3 3 2 2 4 Example 48 Product of Example 4 3 3 2 3 Example 49 Product of Example 5 4 4 4 5 Example 50 Product of Example 6 4 3 3 5 Example 51 Product of Example 7 4 4 4 4 Example 52 Product of Example 8 4 4 3 4 Example 53 Product of Example 9 3 3 2 3 Example 54 Product of Example 10 3 2 1 2 Example 55 Product of Example 11 4 4 4 3 Example 56 Product of Example 12 3 3 2 4 Example 57 Product of Example 13 3 2 2 3 Example 58 Product of Example 14 3 2 2 4 Example 59 Product of Example 15 3 3 2 3 Example 60 Product of Example 16 4 4 5 Example 61 Product of Example 17 4 3 3 5 Example 62 Product of Example 18 4 4 3 Example 63 Product of Example 19 4 3 3 4 Example 64 Product of Example 20 3 3 2 3 Example 65 Product of Example 21
• 200 g of the food additive slurry composition prepared by Example 3, 2.4 Kg of a commercially available cow's milk, 150 g of butter, 1.25 kg of defatted milk were added into 5 kg of water and homogenized with stirring.
• 200 g of a starter preliminarily prepared were inoculated into the mixture, filled into a 180 cc cup, and fermented at 38° C. for 5 hours to thus obtain a calcium-enriched yogurt.
• the sensory test was conducted by 10 men and women and eating impression was evaluated by the following 4-rank criteria and flavor was evaluated by the following 5-rank criteria, the average values of which are shown in Table 6.
• Calcium-enriched yogurts were obtained in the same manner as in Example 67, except that the food additive slurry compositions or the re-dispersed suspensions of the food additive powder compositions prepared by Examples 6, 7, 14, 17, 18, Comparative Examples 2, 3, 7, 11, 12, 16 used and that each calcium agent concentration was adjusted to the same concentration as in Example 67.
• the sensory test was performed in the same manner as in Example 67. The results are shown in Table 6.
• Calcium-enriched instant noodles were obtained in the same manner as in Example 73, except that the food additive slurry compositions or the re-dispersed suspensions of the food additive powder compositions prepared by Examples 2 to 8, 12 to 19, Comparative Examples 1 to 7, 10 to 16 were used and that each calcium agent concentration was adjusted to the same concentration as in Example 73.
• the measurement of the calcium content in the calcium-enriched instant noodles and the sensory test for eating impression were performed in the same manner as in Example 73. The results are shown in Table 7.
• the calcium and magnesium-enriched instant noodles were obtained in the same manner as in Example 81, except that the food additive slurry compositions or the re-dispersed suspensions of the food additive powder compositions prepared by Examples 10, 11, 20 to 22 and Comparative Examples 8, 9, 17, 18 were used and that each magnesium concentration was adjusted to the same concentration as in Example 81.
• the measurement of the calcium and magnesium contents and the sensory test for eating impression were performed in the some manner as in Example 73. The results are shown in Tables 7 and 8.
• the food additive slurry or powder compositions represented by Examples 1 to 22 are possible to be highly concentrated to, for example, 40% by weight, and thus excellent in circulation economy, and excellent in re-dispersibility and dispersion stability in liquid for a long period of time as well as in flavor.
• the food additive slurry or powder compositions represented by Comparative Examples 1 to 18 are difficult to enhance the concentration to more than 20% by weight and thus are inferior in circulation economy.
• those obtained by Comparative Examples 6, 7, 15 and 16 are excellent in stability in liquid as well as flavor, but difficult to be highly concentrated.
• the other food additive slurry or powder compositions represented by other Comparative Examples are comparatively good in stability in liquid, but inferior in flavor in cow's milk.
• Example 73 Product of Example 1 1.88 2.15 1.95 4
• Example 74 Product of Example 2 1.79 2.28 1.90 3
• Example 75 Product of Example 3 1.90 2.10 1.97 4
• Example 76 Product of Example 4 1.85 2.10 1.94 3
• Example 77 Product of Example 5 1.99 2.01 2.00 4
• Example 78 Product of Example 6 1.97 2.03 1.99 4
• Example 79 Product of Example 7 1.98 2.03 1.99 3
• Example 80 Product of Example 8 1.98 2.04 2.01 4
• Example 81 Product of Example 9 1.92 2.10 1.96 4
• Example 82 Product of Example 10 1.83 2.31 2.10 3
• Example 83 Product of Example 11 1.97 2.02 2.00 3
• Example 84 Product of Example 12 1.90 2.05 1.97 4
• Example 85 Product of Example 13 1.83 2.16 1.94 3
• Example 86 Product of Example 14 1.94 2.05 1.98 4
• Example 87 Product of Example 15 1.92 1.99 1.
• the food additive slurry or powder compositions of the present invention are superior not only in re-dispersibility in liquid, dispersion stability in liquid for a long period of time and flavor, but are capable of providing highly concentrated products, for example, concentrations more than 20% by weight, preferably, more than 25% by weight, more preferably, more than 30% by weight, and therefore they are advantageous economically.
• food compositions prepared by the use of the food additive slurry or powder compositions are very excellent in storage stability for a long period of time even in neutral or acidic region.
• the present invention has an advantage that the materials used in the present invention can be obtained stably without being influenced by weather, world situation or the like.

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